Tasty Broccoli Chickpea Pasta With Garlic Olive Oil
This delightful pasta dish combines al dente pasta, tender broccoli, and hearty chickpeas in a fragrant garlic olive oil dressing, offering a perfect balance of flavors and textures.
Ingredients
Main Ingredients
- 8 oz 8 oz of your favorite pasta (spaghetti, penne, or any pasta type)
- 2 cups 2 cups broccoli florets
- 1 can 1 can (15 oz) chickpeas, drained and rinsed
- 4 cloves 4 cloves garlic, minced
- 1/4 cup 1/4 cup extra virgin olive oil
- to taste Salt to taste
- to taste Pepper to taste
- optional Red pepper flakes (optional for a spicy kick)
- 1/3 cup 1/3 cup Parmesan cheese (optional and ensure it's from a Halal-friendly source)
Instructions
Cooking Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.
- About 2-3 minutes before the pasta is done, add the broccoli florets to the pot to blanch them.
- Once both the pasta and broccoli are cooked, drain them in a colander, reserving about 1/2 cup of the pasta cooking water.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant.
- Lower the heat, and add the drained pasta and broccoli to the skillet. Toss gently to combine.
- Add chickpeas, and mix them in. If the dish seems dry, drizzle some reserved pasta water to achieve desired consistency.
- Season with salt, pepper, and red pepper flakes (if using). Toss everything together until well combined.
- Plate your pasta and top with grated Parmesan cheese, if desired. Enjoy!
Notes
For a gluten-free option, swap regular pasta for gluten-free pasta. Don’t skip the garlic sautéing step to ensure the flavors are released properly.